Chef Gabe Bertaccini takes our taste buds to central Italy, beginning with Crespelle alla Fiorentina, delicate Italian crepes filled with creamy ricotta and spinach, baked in a silky béchamel with Parmesan. Then, Lamb Chops Scottadito is best cooked hot and fast, made complete with a side of Herb Cast-Iron Potatoes. These dishes are perfect for piling on a big platter and passing around the table with friends and family as a simple, beautiful primo and secondo.

Chef Gabe Bertaccini is teaching the classics, starting with a Northern Italian classic of Risotto ai Funghi, Carnaroli rice with a medley of wild mushrooms. Then, Chef Gabe makes Spaghetti Carbonara, a Roman pasta built around eggs, pecorino, black pepper, and crispy guanciale, where the eggs turn into a rich, silky sauce that coats every strand of pasta. To add something fresh, a Kale Caesar Salad with Tuscan kale rounds out the meal of Italian staples that are sure to impress any dinner guest!